1/2006 - Potravinárstvo

potravinárstvo
Fig. 3 Recovery count number of Staphylococcus aureus from contact surfaces.
High contamination level of hooks and surfaces of tables
was observed. Contamination level of hooks and surfaces
of tables was 28 cfu.50cm -2 and 18 cfu.50cm -2
respectively.
Table 1: Physical-chemical parameters of fish samples
during processing
Samples pH aw NaCl %
raw material 6.9 0.986 -
cleaned fish 6.75 0.975 -
salting 5.60 0.941 5.54
after salting 5.43 0.929 6.1
smoked fish 5.39 0.927 5.2
packaged fish 5.36 0.925 4.3
storage 5.27 0.926 4.2
In all stages the physicochemical parameters were exact
and at the same favorable for prevalence of
Staphylococcus spp. In accordance with Varnam and
Evans (1991), the mentioned parameters have a following
ratio – pH = 4; NaCl (%) = 10-15; aw = 0.83.
Increase in contamination level was observed at the
beginning of brining process. During this stage the
microorganisms which are not able to grow at high
concentration of salt in comparison with Staph. aureus are
destroyed. One of the primary sources of contamination of
fish by Staphylococcus aureus was the multiple use of the
same brine solution. Our experiments have shown, that
using of the dry – salting technology together with
preservatives contributes to considerable decrease in the
level of contamination of product after salting process.
CONCLUSION
The primary factors affecting on prevalence of
Staphylococcus aureus and contamination level of ready
to eat fish were identified in this study.
Results of our studies have shown that the brining stage
is the important critical control point, during processing of
cold smoked fish. Our experiments have shown, that using
the dry – salting technology together with preservatives
contributes to considerable decrease in the level of
contamination of product after salting process. When
using liquid brine solution the contamination level of fish
is 4х10 3 cfu/g, using the dry - salt mixture decreases in the
contamination level to 10 cfu/g is occured. Observance of
hygienic requirements while preparing liquid brine
solution, and also frequencies of its use accordance with
(Storey et al., 1882; CAC/RCP 25-1979) are the
important conditions promoting prevention of
development and prevalence of Staphylococcus aureus.
REFERANCE
AMERICAN PUBLIC HEALTH ASSOCIATION Healt
(APHA). 1992. Compendium of Methods for the
Microbiological Examination of Foods, 1992, 3 Edition.
Washington, DC.
ASH, M., 1997. Staphylococcus aureus and Staphylococcal
Enterotoxins. In: Foodborne microorganisms of public health
importance, 5 th Edition, (Eds) HOCKING, A.D., ARNOLD,
G., JENSON I., NEWTON, K., SUTHERLAND, P. ,1997, pp
313-332. AIFST (NSW Branch), Sydney.
BASTI, A. A., MISAGHI, A., SULEHI, T. Z., 2003. The
study of fungal and bacterial pathogens in salted cold smoked
fish in Iran. OIE, Seminar, Biotech., 2003, Nov.9-13.
[CAC] Codex Alimentarius Commission. 1979.
Recommended International Code of Practice for Smoked
Fish. Rome: Codex Alimentarius CAC/RCP 25-1.
EKLUND, M. W. , PETERSON, M. E., POYSKY, F. T. ,
PARANJPYE, R. N. , PELROY G. A. , Control of bacterial
pathogens during processing of cold-smoked and dried
salmon strips. 2004 . J. Food Protection,V.67,N 2, 2004, p.
374-351.
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